a fresh SPIN on green bean casserole

1 pound fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter
1 medium red onion diced
12 ounces mushrooms sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth rench fried onions for topping

Heat oven to 400 degrees F.


 In a large skillet ove medium low heat slowly melt butter and allow it to brown. add onions and saute slowly to carmelize. This takes about 20 minutes, low and slow is the key here.While the onions are cooking bring water and 2 tablespoons of salt to a boil in a large saucepan.  While waiting for water to boil prepare a large bowl of ice water. Blanch  beans for 5 minutes. Drain in a colander and immediately plunge the beans into ice bath to stop the cooking. Drain and set aside.
Once onions are carmelized add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
Remove from the heat and stir in all of the green beans. Top with the french fried onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.